1. Make the pasta dough (see below) and roll
each piece to almost the thinnest setting. Change the machine
attachment to the fettuccine cutter and run each strip of dough
through it. Drape the fettuccine to dry over a broom handle set
on two chairs until firm but still pliable, 10-30 minutes
depending on the moistness of the dough and humidity of the day.
2. For the sauce: Heat the oil in a frying
pan and fry the bacon until the fat runs. Add the onion and
continue frying until bacon and onion are brown. Stir in the
tomatoes, wine and pepper flakes and simmer, stirring
occasionally, until the sauce is thickened. 12-15 minutes. Taste
it, adjust the seasoning and set it aside.
3. To finish: Bring a large pan of salted
water to a boil. Reheat the sauce. Add the fettucine to the
boiling water and stir to separate the strands. Simmer until
al dente, chewy to the teeth, approximately 1 minute. Drain,
return to the pan with the sauce and toss briefly before
serving. Alternatively, pile the drained pasta in warm bowls and
spoon the sauce on top. Serve grated Parmesan cheese separately.
White Wine Pasta Dough
3 cups/375 g/12 oz flour, more if needed
2 eggs
1/2 cup/125 ml/4 fl oz dry white wine
1 teaspoon salt
pasta rolling machine
1. Sift the flour on to a work surface and
make a well in the center. Add the eggs to the well with the
wine and salt and work them together with your fingers until
well mixed. Gradually draw in the flour with the fingers of both
hands to make crumbs. Continue working until the crumbs are
sticky, then press the dough together in a ball. If the dough is
sticky, work in more flour; it should be so stiff that kneading
it is hard work.
2. I like to use the rolling machine to knead
as well as roll the dough: Divide the dough in 2-3 pieces and
cover all but one with a cloth. Set the machine at its widest
setting and work the dough through it. Fold the dough in two or
three and continue working through the machine until the dough
is satin-smooth and elastic, 5-7 times, dusting with flour if it
seems sticky. Don’t hesitate to work in extra flour as the dough
should be very stiff.
3. When very smooth, start reducing the
machine settings until the dough is rolled to a strip the
thickness of a file folder, almost the thinnest setting.
Continue with the remaining dough and use as directed in the
individual recipe. Fresh pasta dough dries quickly, so it should
be cut or shaped at once. Keep strips covered with a cloth while
working with the remaining dough.
Quick Fix
To make the dough in a food processor: Work
the flour, eggs, and salt to fine crumbs, about 30 seconds. Pour
in the wine with the blades turning and continue working until
the dough forms quite coarse crumbs, 1-2 minutes. Turn the
crumbs onto a board and press them into a ball. Knead the dough
in the pasta machine as directed.
What Wine:
To Cook: As in the pasta dough, any medium dry white does
fine for this tomato-based topping.
To Drink: Pasta surely calls out for an Italian wine at
table, red or white as you prefer. If you opt for an American
equivalent, be sure it is on the dry side. Many domestic reds
promoted as ideal for pasta are, in fact, nearly port-like in
their high sugar content.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan Cooking With Wine (2001) published by Harry N.
Abrams, Inc. in association with COPIA: American Center for
Wine, Food, and the Arts.
